Spaghettini with Asparagus Pesto

If you have asparagus pesto on hand you always have a quick dinner. This pasta dish is elegant, beautiful as a first course or a light dinner. For an extra savory dish, cook the pasta in chicken broth (see side bar). You can also jazz up the garnishes: try sautéed shrimp, a dollop of home¬made ricotta, or chopped fresh chives, or a combination.
By / Photography By Eugenia Bone | March 15, 2015

Ingredients

  • ¾ pound spaghettini
  • 1 heaping cup asparagus pesto (recipe on page 13), warmed Salt and freshly ground black pepper
  • 4 tablespoons grated Parmesan or pecorino cheese for garnish
  • 4 tablespoons toasted breadcrumbs

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghettini and cook until al dente. Drain.

2. In a large serving bowl toss the pasta with the asparagus pesto. Add salt and pepper to taste, and garnish with the grated cheese and breadcrumbs.

About this recipe

All recipes are from The Kitchen Ecosystem by Eugenia Bone (Clarkson Potter, 2014).

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Ingredients

  • ¾ pound spaghettini
  • 1 heaping cup asparagus pesto (recipe on page 13), warmed Salt and freshly ground black pepper
  • 4 tablespoons grated Parmesan or pecorino cheese for garnish
  • 4 tablespoons toasted breadcrumbs
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